Mushroom And Quail Egg Toast With Fermín Iberico Loin - The Kitchen Doesn't Bite
By Doreen Colondres Make it for breakfast, brunch, lunch, or dinner — it’s good and addictive any time of day! Ingredients: 8oz Shimeji mushrooms 2-3 tbsp. Olive Oil 4 quail eggs 12 slices of...
Ingredients
- 8oz Shimeji mushrooms
- 2-3 tbsp. Olive Oil
- 4 quail eggs
- 12 slices of Fermín Iberico Loin
- 4 bread slices (artisanal/rustic or Spanish bread preferred)
- 1 garlic clove, minced
- Fresh Italian parsley
- Salt and pepper
- Splash of white wine (optional)
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